Caramelized Onions

Group text messages during The Bachelor may be one of the best things about Monday.

Teaching you how to make caramelized onions, on a Monday, is going to be a first runner-up. Close call.

Seriously. They’re an easy way to spruce up any meal, any recipe, anything. Throw them on your burger {with crispy bacon!!}, add to your frittata, top your favorite chili, serve over veggies and eggs with pesto…I could go on.

I love them. My little brother loves them. I’m typing away at the moment, in hopes that my mom will make them for said brother so that he may top said burgers with them.

Now, I’m going to show you how to make them.

Ok?

Ok. {Wooo!!!}

Slice two onions. {This shows four, I made a double batch.} Make sure you have fairly big slices…the smaller, the easier for them to burn. They may take a little longer if they’re bigger, but totally worth it.

Add olive oil and ghee to a pan or skillet over medium heat. Once it’s melted, add your onions!

Mix ’em up so that they’re all coated with the oil and ghee.

Add a pinch of salt.

Isn’t this exciting?

Stirring every so often, let them cook down slowly over medium heat. Because ovens can vary, keep an eye on them, if you think they’re crisping or burning, turn the heat down.

Let them continue to cook down for 25-45 minutes, until they’re completely caramelized.

Once the onions are almost caramelized, add chicken broth {1-2 tablespoons at a time} to helps scrape off the remnants stuck to the bottom of the pan/skillet. These are delicious bites of flavor. Bits of amazingness.

I don’t know what else to call them…but they will turn your onions into the best caramelized onions. Ever.

I usually scrape the bottom of the pan {with broth} 2-3 times per batch.

Once the broth is absorbed, pan is scraped and the onions are a deep caramel color…they’re done!

Cooking them, staring at these make me so excited for spring. For BBQ season. For burgers.

But, seriously, who needs to wait for BBQ weather to fire up the grill? I just need to wait for The Bachelor to be over.